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Copyright 1914 



Florida Salads 






"Nothing lovelier can be 

found in v/oman, than to 

study household good." 

—Milton. 



FRANCES BARBER HARRIS 

1914 
JACKSONVILLE. FLORIDA 



Preface. 



If the writer can impress upon the read- 
ers of this little salad book the importance 
of eating salads, the writing of it will not 
be in vain. 

The addition of a pretty salad to a menu 
not only gives a refined, attractive appear- 
ance to the table, but is appetizing, and, I 
might say, almost a necessity in this climate, 
speaking from a health standpoint. Fruits 
and vegetables contain a large amount of 
the necessary salts required by the system, 
and as for olive oil, the many benefits de- 
rived from the use of pure olive oil are so 
great that it is considered by good authority 
a positive beautifier. We all know that 
celery and onions are soothing to the nerves. 

This is not a very comprehensive work, 
but a collection of a few practical, palatable 
recipes, combined, proportioned and tested 
by the author. It is especially written with 
the hope that it will be of some assistance 
to young housekeepers in making their 
meals attractive and dainty. With a few 
exceptions, the materials used in these 
salads are produced in Florida. 

In making salads there is a field for a 
great deal of originality. With a little taste 
and painstaking" care, inost attractive, and 
at the same time wholesoine dishes may be 
originated. 

©CI.A388841 ■ 



Important Pointers. 



Of course only the freshest and best 
materials are reckoned in these recipes. It 
is a mistake to think the 'mixing will hide 
the quality. 

Lettuce, endive, celery, and all salad 
greens should be most carefully washed, 
crisped one hour in ice water, put into 
a cheese cloth bag and kept near the ice 
until needed; or, shake gently, put into a 
covered stone jar and set in cool place. 
Cover jar with cloth before putting on the 
top. All salad materials should be thor- 
oughly cold and salads kept cold until 
served. 

Pecans can be cracked easily and meats 
gotten out w^hole if they are scalded and left 
in the hot water a few moments; crack 
lengthwise. Scald nut meats to blanch. 

Do not be afraid to use red pepper in 
salads. It is wholesome and often prevents 
them from being indigestible. 

Salads should not be mixed any longer 
before serving than absolutely necessary. 

Onions should be sliced and soaked at 
least one hour in ice water before using 
for salads. They are milder and not so 
apt to disagree with one. Cucumbers should 
be sliced thinly and crisped in ice water 
one hour before eating. It makes them 
more wholesome. 

Let the hands come in contact with salads 
as little as possible. Use fork and spoon 



6 FLORIDA SALADS 



for mixing dressings and tossing salads to- 
gether. When convenient 'make French 
dressing and mix salad at the table. 

A small lump of ice put into French dress- 
ing while being made keeps it cool and 
makes it milder. 

A tiny pinch of sugar improves most 
salads. 

The secret of making mayonnaise that 
will not curdle is in using perfectly fresh 
eggs and cold, pure olive oil. Care and 
judgment is also needed; materials differ 
and have to be used accordingly. Stir in 
one direction. 

It is best not to use silver or metal utensil 
in making dressing or in mixing salads. The 
writer uses an orange wood fork and spoon. 
The wood is hard and does not discolor. 

A heavy white porcelain bowl holding 
about one quart is a convenient size in 
which to mix mayonnaise. 

Squeeze lemon and strain juice before 
beginning mayonnaise. 

When mayonnaise loosens or begins to 
curdle, put in a pinch of corn starch, or if 
it separates after making, put an egg yolk 
into a fresh bowl and gradually stir mayon- 
naise into it. 

The writer never uses cream in combina- 
tion with salad dressings, from the fact that 
lemon juice and vinegar curdle cream. The 
desired quantity of the following is a good 
substitute: one teacupful of fresh, rich, 
sweet milk thickened with one teaspoonful 



FLORIDA SALADS 



of corn starch cooked in a double boiler; 
when it begins to thicken add one teaspoon- 
ful of butter. When it is the consistency 
of thick cream, remove from fire, beat well 
and put near ice until needed. It will be 
referred to in these recipes as Cream Sub- 
stitute. 

When canned meats are used for salads, 
the can should be opened at least half hour 
before using, meat placed in a porcelain, 
glass or china bowl and thoroughly aerated. 

Lettuce is so succulent and easy to bruise 
that breaking or pulling it to pieces with the 
fingers is a more delicate way than cutting 
with a knife. 

Salads should never be sour but so deli^ 
cately blended that no seasoning predomin- 
ates. 

"Distrust the condiment that bites too 
soon." 

A little claret added to Plain Mayonnaise 
is very nice for fruit salads. 

Before making sandwiches, bread may be 
peeled, or all crust taken off with a very 
sharp knife. 

Slightly melt butter before spreading on 
bread for sandwiches. 

It is best to spread butter on end of loaf 
before slicing for sandwiches. Use very 
sharp knife for cutting bread. 

An ordinary tea cup, level full, rounded 
table spoon and tea spoon are used for 
measuring these recipes. 



Salad Dressing's. 



COOKED YELLOW SALAD 
DRESSING. 

Three tablespoonfuls of vinegar, one 
scant teaspoonful of salt, one half teaspoon- 
ful 'mustard, one teaspoonful sugar, white 
and red pepper to make rather hot; cook 
in double boiler and when hot add one 
half teacup of butter. When butter is 
melted stir in yolks of three well beaten 
eggs and continue to stir until mixture is 
the consistency of thick cream. Take from 
fire, beat well and put on ice. When 
thoroughly chilled, fold in the well beaten 
white of an egg. 

COOKED WHITE SALAD 
DRESSING. 

One cup of fresh, rich, sweet milk. Thick- 
en with one teaspoonful of corn starch and 
cook in a double boiler. When it begins to 
thicken add one tablespoonful of butter, 
stirring until as thick as heavy cream. Re- 
move from fire and add one half teaspoon- 
ful of salt, two tablespoonfuls of tarragon 
vinegar, white pepper to taste and beat 
until smooth. When cold fold in one egg 
white, well beaten. 

LEMON DRESSING. 

One-half teaspoonful of salt well sprinkled 
with white pepper, three tablespoonfuls of 
olive oil and the juice of half a lemon 
beaten alternately until thick. 



10 FLORIDA SALADS 



FRENCH DRESSING. 

One teaspoonful of salt, tabasco or ca}^- 
enne and black pepper to taste; one half 
cup of cold olive oil, one and one-half table- 
spoonfuls of vinegar. Stir oil and vinegar 
alternately into salt and pepper with an 
orange wood fork until thick. Serve at 
once. 

Instead of olive oil, bacon grease is some- 
times used. It is then called German dress- 
ing instead of French dressing. 

NUT DRESSING. 

Pound into a smooth paste pecan meats 
and mix with French dressing, or mix pea- 
nut butter with French dressing. Nice to 
serve over plain lettuce. 

MAYONNAISE, PLAIN. 

Put yolks of two eggs and one teaspoon- 
ful of salt into a cold bowl and stir until 
smooth with an orange wood fork; gradu- 
ally add cold olive oil and lemon juice 
alternately until one and one-half cups of 
oil and the juice of one small lemon have 
been used. Season with Tabasco to taste. 
This makes a stiff mayonnaise. Lightly 
fold into it one egg white beaten dry. If a 
milder dressing is preferred, mix the above 
with equal part of cream substitute. This 
recipe can be doubled or halved, 

MAYONNAISE No. 1. 

Two yolks, one-half teaspoonful salt, dash 
of mustard, sprinkling of white pepper, a 



FLORIDA SALADS 11 



pinch of sugar and six drops of Tabasco. 
Stir smoothly and add, a few drops at a 
time, cold olive oil until it is thick and 
cakes on the spoon. Thin with lemon juice 
and add oil and lemon juice alternately 
until one and one-half cups of oil and juice 
of one small lemon have been used. A 
few drops of vinegar may also be added. 
Cooking oil is used by some in place of 
olive oil. 

MAYONNAISE No. 2. 

Yolks of two hard boiled eggs, one raw 
yolk, a quarter of a teaspoonful of mustard, 
one teaspoonful of salt, cayenne to taste, 
juice of half a lemon, a tablespoonful of 
vinegar and two cups of olive oil. Work 
the oil and seasoning gradually into the 
cold yolks as in plain mayonnaise. This 
dressing can be increased in quantity by 
adding cream substitute. 

GREEN MAYONNAISE. 

Soak strips of sweet, green peppers in 
slightly salted ice water two hours. Drain, 
chop finely with a sharp knife and fold into 
mayonnaise. 

RED MAYONNAISE. 

Cut pimentoes into fine pieces and fold 
into mayonnaise. 

DEEP YELLOW MAYONNAISE. 

Mash one teaspoonful of butter into the 
yolks of two hard boiled eggs while warm. 



12 FLORIDA SALADS 

and when cold stir into the plain mayon- 
naise. 

ROQUEFORT DRESSING. 

French dressing with Roquefort cheese 
mashed smoothly into it. 

LEMON JELLY. 

One package of gelatine soaked in one 
cup of cold water; add one-half cup of 
lemon juice, tablespoonful of sugar and 
two and half cups of boiling water. Cook a 
few seconds. Clarify with whites of two 
eggs. 



Dinner Salads. 



LETTUCE HEART SALAD No. 1. 

Leaves of small lettuce hearts slightly 
pulled apart, thoroughly washed and 
soaked in ice water one hour. Drain, dip 
in French dressing and sprinkle with finely 
shredded celery mixed with chopped pi- 
mentoes. Serve with or without mayon- 
naise, one to each person. 

LETTUCE HEART SALAD No. 2. 

Lettuce hearts prepared as above and 
sprinkled with finely chopped nut meats 
instead of celery and pimentoes. Serve 
with mayonnaise. 

LETTUCE SALAD. 

Select the white inner leaves of a cabbage 
head lettuce. Serve a few leaves on a plate 
dressed with Roquefort dressing. 

ENDIVE SALAD. 

Pick well bleached endive apart, wash 
well and crisp one-half hour in ice water. 
Shake and marinate in French dressing. 

MALAGA SALAD. 

With a sharp knife slit one side of large 
Malaga grapes, take out the seed and fill 
with blanched pecan meats. For each plate, 
put two leaves of romaine side by side 
pinched together, and a row of grapes in 



14 FLORIDA SALADS 



each leaf resembling peas in a pod. Put 
one-half teaspoonful of Green Mayonnaise 
on the ends of each leaf. 

TOMATO CUPS. 

Large, firm, cold tomatoes peeled with a 
thin bladed sharp knife; scoop out the 
centers and fill with chopped celery and 
nuts mixed with mayonnaise. Serve on 
lettuce leaves. 

AVOCADO PEAR SALAD. 

Cut pears in half lengthwise and remove 
seed; sprinkle with salt, pepper and lemon 
or lime juice and eat with a spoon. One- 
half to each person. 

ROMAINE SALAD. 

Wash romaine lettuce well, crisp in ice 
water, dress with French dressing mixed 
with finely chopped pimentoes. Dress at 
table. 

BELL PEPPER SALAD. 

Finely shred large, sweet bell peppers and 
soak one hour in ice water; drain and chop 
fine. Prepare endive in same manner and 
'mix together with French dressing to which 
a little Worcestershire and Tabasco sauce 
have been added. Put a thin slice of a large 
firm tomato on each place and a tablespoon- 
ful of salad on each slice. This is rather a 
hot salad and a little suffices. It is also 
good with deviled crabs for a Luncheon or 
Bridge. 



FLORIDA SALADS 15 



ASPARAGUS SALAD. 

Cooked asparagus chilled, a few stalks 
put on lettuce leaves, sprinkled with chop- 
ped nuts and served with mayonnaise. 

STRING BEAN SALAD. 

Cold string beans which have been cooked 
in the old fashioned Southern way with 
bacon, mixed with chopped tomatoes, 
onions, and cucumbers and dressed with a 
French, dressing. Add a little Tabasco and 
Worcestershire sauce to dressing. Serve 
on lettuce leaves or a tablespoonful on 
salad plate with curled round radish on 
side. Of course the onions and cucumbers 
must be soaked in ice water and drained 
before adding to salad. 

GREEN PEA SALAD. 

Boil peas in salted water and drain. Boil 
mushrooms in salted water, chop and drain. 
Mix peas and mushrooms together with 
French dressing. Scoop the center out of 
firm tomatoes, fill with the mixture and put 
on lettuce leaves. Sprinkle a few peas 
around the tomatoes and put a spoonful of 
Red Mayonnaise on top. 

CELERY STICK SALAD No. 1. 

Wash celery well with a brush, crisp in 
ice water and dry. Select well grooved 
stalks, remove strings or threads, cut in 
uniform lengths and fill grooves with cold 
tomato jell}^ just before it hardens. Serve 
two stalks on two romaine lettuce leaves 



16 FLORIDA SALADS 



with a teaspoonful of mayonnaise on side 
of plate. Eat with fingers, dipping celery 
ends in dressing. 

CELERY STICK SALAD No. 2. 

Prepare celery as in recipe for Celery 
Stick Salad No. 1. Fill grooves with cream 
cheese mashed with pimento. Serve in 
same way. 

CELERY SALAD. 

Chop crisp celery and mix with blanched, 
broken pecan meats. Put two romaine 
lettuce leaves on each plate, and in the 
middle, along the length of each leaf put a 
little row of the mixture, with a small 
stream of mayonnaise on top. 

TOMATO JELLY. 

Mash fresh tomatoes through a sieve, 
enough to make pint and half. Dissolve 
one package of gelatine, add to tomatoes, 
season with cloves, salt, celery seed and 
white pepper. Boil a few seconds, remove 
from fire, strain, and when cold set near ice. 

CUCUMBER SALAD. 

Two long glass house cucumbers and one 
medium white onion sliced thinly and 
soaked in ice water. Drain well and lightly 
mix with two cold, firm tomatoes cut with 
a sharp knife into small pieces. Add a 
little Worcestershire sauce and a pinch of 
sugar to a plain French dressing and pour 
over salad and serve on lettuce leaves. 



FLORIDA SALADS 17 



CAULIFLOWER SALAD. 

Boil cauliflower in salted water until 
tender and drain. Put a spray of it on a 
lettuce leaf with a few blocks of hard boiled 
egg. Dress with a spoonful of mayonnaise 
dressing. 

SPINACH SALAD. 

Boil spinach until tender. Salt and pep- 
per while cooking. When done, mash fine, 
drain, and season with butter. Mince cu- 
cumber pickle, add to spinach and mould in 
individual moulds. Turn out on a bed of 
cress, put grated hard boiled eggs around 
the base and Green Mayonnaise on top. 

RADISH SALAD. 

Peel firm young radishes, cut in small 
pieces, and soak in ice water one-half hour. 
Drain and mix with broken blanched pecan 
meats. Serve on lettuce with Mayonnaise 
No. 2. Garnish with round red radishes 
sliced in the shape of roses. 

CABRAGE SALAD. 

The half of one small, hard, white cab- 
bage shredded finely, mixed with one small, 
white onion chopped and all soaked in ice 
water two hours. Drain well and mix with 
half the amount of finely shredded celery; 
dust with cayenne, sprinkle with a pinch of 
sugar and dress with French dressing con- 
taining a dash of Worcestershire sauce. 
Serve in a nest of endive and put a few 
small blocks of red beet which have been 
dressed with vinegar, on top. 



18 FLORIDA SALADS 



STRAWBERRY SALAD. 

Slice strawberries. Add half the quantity 
of thinly sliced kumquats and sprinkle 
lightly with sugar. Dress with a very little 
lemon dressing and put in small cup shaped 
leaves of white lettuce. Garnish with a 
large strawberry, with cap and stem. 

MAMMEE-SAPOTA SALAD. 

Cut in half, remove seed and dress with 
lemon dressing, adding a few drops of the 
juice of sour sops. Serve on lettuce leaf 
and eat with a spoon. This is a very pretty 
dish. 

FLORIDA SALAD. 

Peel grapefruit, oranges, and tangerines; 
divide into lobes, remove w^hite skin and 
seed, and put on lettuce leaves. Cut a pine- 
apple into small square blocks and pile a 
little on top of each plate of salad. Around 
the salad put slices of banana with a little 
lemon juice squeezed over. Serve with 
mayonnaise. 



Luncheon Salads. 



AVOCADO PEAR SALAD. 

Gut the meat of an avocado pear in strips, 
lengthwise, then cut into square blocks. 
Mix carefully, without mashing, with cold 
hard boiled eggs, cut up. If the pears are 
not too large, fill hulls with the salad and 
place on lettuce or serve on lettuce without 
the hulls. Dress with Mayonnaise No. 2. 

OYSTER SALAD. 

One pint of small, fresh oysters. Strain 
the liquor and rinse the oysters in ice water; 
put oysters back in liquor and scald until 
well curled. Drain and chill. Mix with 
equal quantity of diced celery, one small 
cucumber pickle chopped fine, a sprinkling 
of cayenne, and one cupful of chopped 
mushrooms. Serve on lettuce with Green 
Mayonnaise. 

TUNA SALAD. 

Mix equal quantit^^ of tuna and chopped 
celery. Slice midget cucumber pickles in 
lengthwise, small strips, mix with the fish 
and celery and sprinkle with cayenne. 
Serve on lettuce leaves and dress with 
Mayonnaise No. 2. This salad is also nice 
for bridge parties. The tuna fish is often 
called the "Ghicken of the sea." 

TURKEY SALAD. 

Put a thin slice of tender turkey on a 
lettuce leaf. Mince celery and truffles, mix 



20 FLORIDA SALADS 



with mayonnaise and put a little mound of 
it on each piece of turkey and top with a 
Salmiring. (Rings cut from seeded olives.) 

CHICKEN ASPIC SALAD. 

Cover a four pound fat chicken with boil- 
ing water, season with salt and black pep- 
per, and simmer until tender. Remove 
chicken. Season liquor with a finely chop- 
ped small onion, a few cloves, a dash of 
cayenne and boil down to about one pint 
and a half. Soak one box of gelatine in a 
cup of cold water with one tablespoonful of 
lemon juice added. Pour into chicken 
stock and boil a few seconds. Remove from 
the fire and strain, then clarify with the 
whites of two eggs. Dice the cold chicken 
and add half the quantity of celery cut fine. 
Just before the gelatine begins to set, put 
a little in the bottom of individual cups, add 
chicken and celery and finish the top with 
more gelatine. Put cups near ice until 
ready to serve. Turn out of cups — using a 
thin bladed warm knife — on lettuce leaves, 
and with a paper tube squeeze a little ring 
of stiff mayonnaise around the base of 
salad. Put an olive and two maraschino 
cherries on top of each. 

SARDINE EGGS. 

Hard boiled eggs split lengthwise in 
halves and a teaspoonful of sardine mayon- 
naise on top, served on lettuce leaves. 

Sardine Mayonnaise: plain mayonnaise 
with boned sardines mashed into it. Make 
pretty hot with tabasco and add finely 
chopped cucumber pickles. 



FLORIDA SALADS 21 



EGG LILIES. 

Carefully cut the white of hard boiled 
eggs down lengthwise to form petals. At 
the base of each petal put a drop of Deep 
Yellow Mayonnaise and on top of the yolk, 
in center, make a tiny indentation and fill 
with Green Mayonnaise. 

These are pretty to serve on a helped 
plate containing cold boiled ham and sand- 
wiches. 

Put a few nasturtium leaves around the 
lilies. 

CHICKEN SALAD. 

Salt and pepper one four pound fat 
chicken and simmer in water enough to 
cover until perfectly tender. When done, 
remove chicken, and if there is too much 
liquor boil down until there is just about 
enough in which to jelly the chicken. With 
the kitchen scissors, cut the chicken into 
half inch pieces and leave in liquor over 
night on ice. Just before serving, mix 
jellied chicken with equal quantity of diced, 
crisp celery and two teacupsful of broken 
pecan meats. Turn all into a large mixing 
bowl, add one-half teacup of plain French 
dressing and with salad fork and spoon 
lightly toss together. Serve with mayon- 
naise on lettuce leaves and garnish with 
slices of cold, hard boiled eggs and Salmir- 
ings. 

Veal is often combined with half the 
amount of chicken in making this salad. 
Cover veal with water, season with salt and 
pepper and simmer until done. Cut in 
small pieces and mix with chicken, half 
veal and half chicken. 



22 FLORIDA SALADS 



SALMON SALAD. 

Bone and drain one medium sized can of 
the best salmon and sprinkle lightly with 
cayenne. Dice an equal quantity of crisp 
celery, add a few capers to French dressing 
and toss all together with fork and spoon. 
Serve on lettuce leaves. Grate the whites 
and yolks of hard boiled eggs separately, 
sprinkle a little grated white on top of each 
serving and the grated yolks in a ring 
around the base. Put a teaspoonful of 
Green Mayonnaise on top. 

CRAB SALAD. 

Flake freshly boiled crab meat, sprinkle 
with cayenne and chill. Before putting into 
refrigerator, cool and put into a closely 
covered dish, as the odor of fish is disagree- 
able in a refrigerator. Chop celery, mix 
with crab 'meat, add a squeeze of lemon 
juice, a sprinkling of salt and serve in shells 
with mayonnaise on top, or serve on lettuce 
leaves and garnish with thin slices of 
cucumbers that have been marinated in 
French dressing. 

SHRIMP SALAD. 

Boil and peel fresh shrimps and soak in 
ice water half hour, drain and sprinkle with 
cayenne. Chill shrimp and mix with equal 
quantity of crisp celery, a little lemon juice 
and a sprinkling of salt. Serve in halves of 
large green, bell peppers, cut lengthwise. 
Put Green Mayonnaise on top and serve on 
lettuce leaves. 



FLORIDA SALADS 23 



KIPPERED HERRING SALAD. 

Flake kippered herring and take out 
bones. Boil small new Irish potatoes, in 
jackets, peel and slice. Slice pickled pearl 
onions. Gently mix all together. Dress 
with French dressing and garnish with 
sliced pimolas. 

LOBSTER SALAD. 

Flake the meat of freshly boiled lobster 
and chill; add chopped celery and hard 
boiled eggs cut into blocks. Season with 
French dressing to which a few drops of 
sherry have been added. Serve in a nest of 
endive with mayonnaise. 

ROAST BEEF SALAD. 

One cupful of cold, roast beef and one 
cupful of cold Irish potatoes cut into half 
inch pieces. Chop one small, white onion 
and two firm tomatoes, drain and add to 
beef and potatoes. Season with red pepper, 
a little horseradish, Worcestershire sauce, 
and French dressing and serve on small 
white cabbage leaves. 

POTATO SALAD. 

Boil Irish potatoes in skins, peel and cut 
in small blocks. Mix with half the amount 
of chopped celery and one fourth the 
amount of broken pecans, blanched. Sea- 
son with Mayonnaise No. 2. Carefully put 
on lettuce leaves, without mashing the 
potato, and garnish with slices of hard 
boiled eggs and a little minced pimento. 



24 FLORIDA SALADS 



POTATO ROSE SALAD. 

Two cups of hot Irish potato, yolks of 
two hard boiled eggs, two tablespoonfuls of. 
butter and a little onion juice mashed 
through a potato masher. When cold, add 
one cup of finely minced celery, season with 
French dressing and shape into roses with 
a pastry tube or form the petals with a 
teaspoon on a lettuce leaf. In the center of 
each rose put a drop of Green Mayonnaise. 
On the side of the plate put a little ball of 
crea'm cheese mixed with pimentoes and 
mashed between two halves of English wal- 
nut meats. 

PINEAPPLE SALAD. 

Cut the top from a nice, Smooth Cayenne 
pineapple and scoop out the inside. Cut 
pineapple and celery into small pieces, mix 
with nuts and mayonnaise and fill the pine- 
apple case. Chill, and put on a pretty salad 
dish in a bed of lettuce leaves. 

CUCUMBER BOATS. 

Cut six, fresh, green cucumbers length- 
wise in half, carefully remove inside and 
put boats — cut side — on ice until ready to 
serve. Cut the inside into small slices, cut 
four firm tomatoes into small pieces and 
one small white onion finely chopped. 
Drain well and just before serving, toss 
together with a French dressing. Fill boats 
and put on romaine leaves. Fine to serve 
on the same plate with deviled crab at a 
morning bridge party. 



FLORIDA SALADS 25 



CHEESE AND NUT SALAD. 

Mash American cream cheese with pi- 
mentoes and peanut butter. Form into 
balls and press between halves of blanched 
English walnut meats. Serve on lettuce 
leaf with mayonnaise. 

GRAPEFRUIT SALAD. 

Cut fruit in half, remove inside carefully, 
and take white skin from sections. Lightly 
mix with Malaga grapes stuffed with nuts; 
squeeze a little orange juice over salad; 
refill hulls and serve on lettuce with 
mayonnaise. 

SALAD IN GRAPEFRUIT HULLS. 

Halve grapefruit crossways, scoop out 
contents and notch edges of hulls. Line 
the hulls with lettuce and fill with chicken 
salad; garnish with maraschino cherries 
and Salmirings. Serve in a bed of endive 
with mayonnaise. Put meat of grapefruit 
in refrigerator and serve next morning for 
breakfast in glasses. 

ORANGE SALAD. 

Orange and grapefruit lobes, mixed with 
blanched English walnut meats on lettuce 
with mayonnaise. 

TANGERINE SALAD. 

Peel tangerines, divide the lobes and care- 
fully remove seed. Sprinkle with ground 
pecans and serve on lettuce with mayon- 
naise. 



26 FLORIDA SALADS 



BANANA SALAD. 

Cut lengthwise a firm, perfect banana 
and remove inside carefully forming a boat 
shaped case. Slice ripe strawberries, mix 
with the sliced banana meat and sprinkle 
with a little sugar. Pour Lemon Dressing 
over and carefully fill banana cases with- 
out mashing fruit. Place cases on straw- 
berry leaves. This is dainty served with 
grated cheese toasted on crackers, and hot 
Russian tea. 



SALAD IN APPLE CASES. 

Select large, bright, red apples. Slice a 
piece from the top and carefully remove 
the inside without cutting the case. Mop 
the edge of cases with lemon juice and put 
near the ice until ready to serve. Stuff 
white cherries with nuts to fill the cases, 
put mayonnaise on top and serve on lettuce 
leaves with a row of little square blocks of 
the apples around the cases. Apple meat 
must be dipped in lemon water as soon as 
apples are cut to prevent its turning dark. 



ORANGE BASKETS. 

With a sharp, small knife, carefully cut 
large oranges in the shape of baskets with 
handles, and remove inside. Tie sprays of 
orange blossoms, or any small white flowers 
on handles with green baby ribbon. Fill 
baskets with chicken salad, put mayonnaise 
with a 'maraschino cherry on top of each 
and serve on sprays of orange leaves. 



FLORIDA SALADS 27 



KUMQUAT SALAD. 

Split kumquats lengthwa^^s in half and 
'mix with equal quantities of red salad 
cherries. Put a little lemon jelly in cups, 
fill nearly full with fruit and cover with 
jelly just before it begins to harden. Set 
on ice over night. Turn out on lettuce 
leaves and dress with mayonnaise mixed 
with ground, white pecan meats. 

LOQUAT SALAD. 

Wash and slice loquats and kumquats 
thinly, then mix with sliced cold boiled 
chestnuts and serve on lettuce with mayon- 
naise. 

LEMON AND TOMATO SALAD. 

Lemon jelly and tomato jelly moulded in 
square moulds. When cold and firm slice 
into squares; put lemon square on lettuce 
leaf and tomato square on top with a spoon- 
ful of Deep Yellow Mayonnaise in center. 
On the side of the plate put a slice of the 
following: mash Red Mayonnaise with 
cream cheese smoothly, stuff sweet bell 
peppers wdth it firmly and put near ice 
until ready to serve. Slice with sharp knife 
in thin round slices. 

MANGO SALAD. 

Wash mangoes, slice in long thin slices 
and serve on lettuce leaves with Lemon 
Dressing and a few drops of sour sops. 
Select the mangoes that are not stringy. 



28 FLORIDA SALADS 



COCOANUT SALAD. 

Cut large selected oranges in half, care- 
fully get the 'meat out and mix with freshly 
grated cocoanut. Put back into the orange 
hulls and dress each with a teaspoonful of 
mayonnaise mixed with Cream Substitute. 
Put a 'maraschino cherry on top and serve 
on nasturtium leaves and flowers. 

TOMATO JELLY SALAD. 

Mould tomato jelly in individual cups 
and put on ice. When ready to serve turn 
out on lettuce leaves with Green Mayon- 
naise and capers on top. This can be 
varied by putting nuts and chopped celery 
in jelly just before it congeals. 

GUAVA SALAD. 

Select large, lemon guavas, cut off tops 
and scoop out seed. Dip hulls in lemon 
water to prevent turning dark. Mix sliced 
truffles with broken pecan meats, fill hulls 
and put mayonnaise mixed with Cream 
Substitute on top. Serve on lettuce leaves. 



Bridge Salads. 



LETTUCE AND MAYONNAISE. 

Mix finely minced capers and cucum- 
ber pickles with 'mayonnaise and add a 
suspicion of mustard and grated horse- 
radish. Select small white cup shaped 
lettuce leaves and put a teaspoonful of the 
dressing on each leaf. This is nice to serve 
with hot fried scallops, one leaf on each 
plate. 

GRAPEFRUIT AND PINEAPPLE 
SALAD. 

Begin at the stem end of grapefruit and 
cut the peel nearly half way in six deep 
points. Curl the points back towards the 
outside of the fruit. Scoop out the meat, 
remove all seeds and white skin and mix 
with equal amount of shredded pineapple. 
Color the inside of the grapefruit case a 
cherry red with a tablet, dissolved in water, 
that comes with gelatine. In the bottom 
of case put a folded lettuce leaf — otherwise 
it would be too large — and fill with the 
fruit mixture. 

Top with a spoonful of mayonnaise and 
a few maraschino cherries. Serve on let- 
tuce. This is attractive. 



30 FLORIDA SALADS 



TOMATO LILY. 

Select large firm tomatoes of uniform 
size, with a sharp small knife carefully 
slice the thin outer skin, separate from the 
meat, into six petal shaped sections and 
curl them back from the tomato. Then 
slice or split the meat of the tomato into 
two rows of petals, making three rows in 
all. Bend or curl the petals carefully back 
away from the center or round ball of 
seeds. In the center of tomato or seed ball 
make a hole and fill with mayonnaise with 
a drop of Green Mayonnaise on top. Place 
on lettuce leaf. This is a little trouble, but 
is a dainty, pretty way to serve tomatoes. It 
is very necessary to have fresh firm toma- 
toes and a knife with a small sharp blade. 



GRAPEFRUIT JELLY. 

Dissolve one package of gelatine in one 
cup of warm water, add three cups of 
strained grapefruit juice and one table- 
spoonful of sugar. Let come to a boil, re- 
move fro'm fire and put into a square 
porcelain mould. 

Dissolve one package of gelatine in one 
cup of boiling water, add three cups of 
claret with one tablespoonful of sugar. 
Mould in a square porcelain mould. Put a 
square of grapefruit jelly on top of a square 
of claret jelly and a few red salad cher- 
ries stuffed with nuts on top. Serve with 
Nut Dressing on large lettuce leaves. 



FLORIDA SALADS 31 



GOLDEN-ROD SALAD. 

Tear lettuce leaves into uneven sprays, 
stripping the stems about two inches. Dip 
in French dressing, gently shake and put 
on pretty salad plates, one spray on each 
plate. First cover the sprays with ground 
pecans or peanuts and then with grated 
egg yolks. By the side of the salad put a 
ring of the whites of the eggs with a spoon- 
ful of deep Yellow Mayonnaise in them. 
Serve browned almonds with this. To 
brown almonds: blanch them and brown 
in smoking hot olive oil and butter. Drain 
and sprinkle lightly with salt. 

SALMON SALAD. 

Flake salmon, mix with English walnuts, 
blanched, chopped celery and mayonnaise, 
mixed with a little chopped chow chow. 
Serve in lengthwise halves of large green 
peppers on lettuce. 



SAPODILLO SALAD. 

Cut fruit in half, remove seed, dress with 
Lemon Dressing and eat with a spoon. 
Serve on lettuce leaves. 

CABBAGE PALMETTO SALAD. 

Get the tender, white buds from tops of 
cabbage palmettoes, cut in inch pieces and 
soak in ice water one hour. Drain, sprinkle 
with cayenne and mix with equal quantity 
of diced celery. Serve with Cooked Dress- 
ing and a few pearl onions. 



32 FLORIDA SALADS 



PORCUPINE SALAD. 

Peel six long firm ripe pears, cut length- 
wise in halves and core. Cover with water, 
add one tablespoonful of sugar and one of 
lemon juice; simmer until tender but still 
firm. When ice cold, stick the outer side of 
each piece full of almond bristles, made by 
splitting blanched almonds and cutting 
lengthwise into narrow pieces. In the large 
end of each half of pear put two tiny round 
eyes cut from maraschino cherries and in 
the small end stick a small curved piece of 
conserved citron for the tail. Serve on 
lettuce leaf, one to each person. On side of 
plate put a spoonful of mayonnaise with 
two pistachio nuts in it. Canned pears may 
also be used for this salad. 

BIRD'S NEST SALAD. 

Select large apples, peel and cut length- 
wise into shoe strings, or small as can be 
cut not to break, letting the pieces fall into 
a pan of lemon water. On a white lettuce 
leaf make a nest or pen of apple shreds and 
fill with white cherries stuffed with nuts. 
Dress with a spoonful of Red Mayonnaise 
on top. The apples should stay in lemon 
water about five minutes and then put on 
a cloth to drain before using. 

BANANA SALAD. 

Peel bananas and slice in round thin 
slices; squeeze a little lemon juice over 
them and mix with equal quantity of 
blanched English walnuts. Serve on white 
lettuce leaves with mayonnaise. 



FLORIDA SALADS 33 



SARDINES IN LEMON JELLY. 

Put one small sardine in the bottom of 
each individual mould or cup and fill half 
full of lemon jelly. Just before it hardens 
put a slice of firm cold tomato on each and 
put by the ice. When firm turn out of 
moulds on lettuce leaves, tomato slice 
down; the sardine moulded in the bottom 
will become the top of the salad. Put a 
ring of boned and flaked sardines around 
salad and serve with mayonnaise. 



Salad Sandwiches. 



CHICKEN SALAD SANDWICHES. 

Slightly mash chicken salad with a potato 
masher, mix with mayonnaise and spread 
between small squares of white bread. 

CAVIAR SANDWICHES. 

Mix caviar with Lemon Dressing (minus 
the salt), spread between buttered slices 
of white bread dotted with small flakes of 
lettuce. 

ANCHOVY SANDWICHES. 

Mince truffles and olives finely, mash with 
anchovies and spread on slice of white 
bread; butter another slice and put sand- 
wich together with a leaf of lettuce dipped 
in French dressing. 

PIMENTO SANDWICHES. 

Peel a Pullman loaf of white bread and 
slice in medium slices. Spread the top of 
one slice with Red Mayonnaise mixed with 
mashed tomato, the lower side of the next 
slice with slightly melted butter, the top of 
the same slice with the Red Mayonnaise 
mixture and so on until you have four 
slices, the top slice to be spread with butter 
only on the under side. Of course this 
leaves nothing on the outside of either the 
top or bottom slice. Stack four slices, gently 
press together and wrap in oil paper until 
needed. Slice crossways and carefully lay 
on sandwich plate. 



36 FLORIDA SALADS 



PEPPER SANDWICHES. 

Follow the same directions given for 
pimento sandwiches using Green Mayon- 
naise instead of Red. 

YELLOW MAYONNAISE 
SANDWICHES. 

Make in the same way as the two pre- 
ceeding recipes using Deep Yellow Mayon- 
naise mixed with finely ground nuts. The 
three kinds of sandwiches served together 
on a large tray look very attractive. 

SARDINE SANDWICHES. 

Bone sardines, mash, sprinkle with pap- 
rika, mix with Lemon Dressing and spread 
on slices of white bread. Tear lettuce into 
small pieces with the fingers, dot it over the 
slices and cover with a buttered slice of 
bread; press together slightly and cut into 
any desired shape. 

PEARL ONION SANDWICHES. 

Butter white bread, cover with minced 
pearl onion pickles, then a lettuce leaf, 
spread with mayonnaise and top with a 
plain slice of bread. Slightly press to- 
gether, trim, and cut in any desired shape. 

ONION SANDWICHES. 

Prepare white onions by directions in 
Pointers, mince finely and mix with French 
dressing. Put between slices of buttered 
bread, cut from a Pullman loaf. Gut each 



FLORIDA SALADS 37 



sandwich into three slices, making narrow, 
long sandwiches. These are also nice made 
in the same way, using salt and pepper in- 
stead of French dressing. 

PEANUT SANDWICHES. 

Mix peanut butter with mayonnaise, 
spread on thin slices of white bread, dot 
over with small pieces of endive and cover 
with a piece of buttered bread. Roll, and 
wrap separately in oil paper. When served 
unwrap and slip each sandwich into a green 
pepper ring. Select small, long green pep- 
pers and cut into rings. 

SALMON SANDWICHES. 

Sprinkle finely minced salmon with 
cayenne, mixed with chopped celery and 
olives. Add mayonnaise and spread on 
white bread with lettuce leaf between. 

HAM SALAD SANDWICHES. 

Mix potato salad with a little mayonnaise 
and chow chow pickle chopped finely; 
mash all together and spread on thin slices 
of cold boiled ham. Butter a thin slice of 
white bread, lay the slice of ham on it, 
cover with a lettuce leaf, trim and roll. 
Wrap each separately in oil paper until 
ready to serve, unwrap and tie with white 
baby ribbon. These have to be made very 
carefully. Slice the ham very thin and 
mash the salad smoothly, using very little. 



38 FLORIDA SALADS 



BEEF SALAD SANDWICHES. 

Make by recipe for ham salad sand- 
wiches, spreading thin slices of cold roast 
beef with tomatoes mashed with Green 
Mayonnaise instead of potato salad. 



Index. 



Important Pointers 5-7 

SALAD DRESSINGS. 

Cooked White Salad Dressing 9 

Cooked Yellow Salad Dressing 9 

Deep Yellow Mayonnaise 11 

French Dressing 10 

Green Mayonnaise 11 

Lemon Dressing 9 

Lemon Jelly 12 

Mayonnaise No. 1 10 

Mayonnaise No. 2 11 

Mayonnaise Plain 10 

Nut Dressing 10 

Red Mayonnaise 11 

Roquefort Dressing 12 

DINNER SALADS. 

Asparagus Salad 15 

Avocado Pear Salad 14 

Bell Pepper Salad 14 

Cabbage Salad 17 

Cauliflower Salad 17 

Celery Salad 16 

Celery Stick Salad No. 1 15 

Celery Stick Salad No. 2 16 

Cucumber Salad 16 

Endive Salad 13 

Florida Salad 18 

Green Pea Salad 15 

Lettuce Heart Salad No. 1 13 

Lettuce Heart Salad No. 2 13 

Lettuce Salad 13 

Malaga Salad 13 

Mammee-Sapota Salad 18 



Index — Con'd. 

Radish Salad 17 

Romaiiie Salad 14 

Spinach Salad 17 

Strawberry Salad 18 

String Bean Salad 15 

Tomato Cups 14 

Tomato Jelly 16 

LUNCHEON SALADS. 

Avocado Pear Salad 19 

Banana Salad 26 

Cheese and Nut Salad 25 

Chicken Aspic Salad 20 

Chicken Salad 21 

Cocoanut Salad 28 

Crab Salad 22 

Cucumber Boats 24 

Egg Lilies 21 

Grapefruit Salad 25 

Guava Salad 28 

Kippered Herring Salad 23 

Kumquat Salad 27 

Lemon and Tomato Salad 27 

Lobster Salad 23 

Loquat Salad 27 

Mango Salad 27 

Orange Baskets 26 

Orange Salad 25 

Oyster Salad 19 

Pineapple Salad 24 

Potato Rose Salad 24 

Potato Salad 23 

Roast Beef Salad 23 

Salad in Apple Cases 26 

Salad in Grapefruit Hulls 25 

Salmon Salad 22 

Sardine Eggs 20 

Shrimp Salad 22 

Tangerine Salad 25 

Tomato Jelly Salad 28 



Index — Con'd. 

Tuna Salad 19 

Turkey Salad 19 

BRIDGE SALADS. 

Banana Salad 32 

Bird's Nest Salad 32 

Cabbage Palmetto Salad 31 

Golden-Rod Salad 31 

Grapefruit Jelly 30 

Grapefruit and Pineapple Salad 29 

Lettuce and Mayonnaise 29 

Porcupine Salad 32 

Salmon Salad 31 

Sapodillo Salad 31 

Sardines in Lemon Jelly 33 

Tomato Lily 30 

SALAD SANDWICHES. 

Anchovy Sandwiches 35 

Beef Salad Sandwiches 38 

Caviar Sandwiches 35 

Chicken Salad Sandwiches 35 

Ham Salad Sandwiches 37 

Onion Sandwiches 36 

Peanut Sandwiches 37 

Pearl Onion Sandwiches 36 

Pepper Sandwiches 36 

Pimento Sandwiches 35 

Salmon Sandwiches 37 

Sardine Sandwiches 36 

Yellow Mayonnaise Sandwiches 36 



RECIPES. 



RECIPES. 



RECIPES. 



RECIPES. 



RECIPES. 



RECIPES. 



RECIPES. 



RECIPES. 



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